eating local

eating local

Gervasi Vineyard & Italian Bistro

Winter 2010

Come mid-March 2010, Northeast Ohio is in for a treat. Gervasi Vineyard & Italian Bistro will open its 10-foot tall, iron-studded, dark wood doors to the public. Inside the stunningly renovated barn original to this 55-acre former farm in Canton is a winery and restaurant dedicated to expressing the best of our region and the Italian heritage of its proprietors, the Swaldo family. The property also includes a gourmet marketplace, an outdoor event pavilion, a spring-fed lake, and beautifully landscaped grounds.
On the first floor of the barn, the Gervasi wines are created by winemakers Andy Codispoti and John Maness with winemaking equipment imported from Italy and carefully selected grapes grown in California and elsewhere. Under the supervision of Todd Woofter, the vineyard manager, the first grapevines were planted on the Gervasi property last spring, and in the next few years, as those vines mature, and more vines are planted, Gervasi will be making estate-grown wines, as well. “We’re not trying to compete with mass-produced wines,” explained Scott Swaldo, the general manager. “We offer hand-crafted, boutique wines.”
Currently, Gervasi’s wine selection includes a Chardonnay, Vidal Blanc, Riesling, Pinot Grigio, blush wine, Sangiovese, Pinot Noir, Cabernet Sauvignon, and “Dolce Sera,” a white dessert wine. When the winery opens in March, the wines can be sampled at the wine tasting bar located in the restaurant on the second floor of the barn, and they can also be purchased in the marketplace, which will be located in the (also stunningly renovated) warehouse building next door to the barn.
Gervasi’s Italian bistro will offer small and large plates of antipasti, salads, artisan pizzas fired in the bistro’s brick oven, entrées, and desserts--all designed to complement Gervasi wines. Chef Jerry Risner will be sourcing many of his ingredients from local growers and producers for a menu that will change seasonally. Although the menu is still being finalized, some signature dishes that may appear are veal-risotto-stuffed banana peppers topped with marinara sauce and aged provolone, “Mama’s Meatballs” served in red sauce on a bed of creamed onions and roasted red peppers with a dollop of fresh ricotta, and Risner’s legendary 6-hour braised short ribs with mushroom Chianti sauce and Parmesan mashed potatoes.
The bistro’s ambiance is rustic, yet elegant--barnwood panelling, terra-cotta-colored stuccoed walls, locally crafted wrought-iron railings and chandeliers accented with copper, handsome wooden chairs and trestle tables made by local Amish carpenters, two huge brick and stone fireplaces, and generous windows overlooking the lake and grounds. In addition to the main dining space, there is a loft overlooking the bistro and an intimate dining room on the lower floor next to the winemaking area. In total, the bistro seats 160 guests, and a large brick patio in back of the barn, overlooking the lake, will seat 120 guests when the weather warms up.
Along with fine wines and food, Swaldo and Jeff Hicks, Gervasi’s manager of sales and marketing, want to offer guests an escape, a feeling of “being transported to the countryside of Italy.” With plenty of wonderful views and small, but significant amenities like a bocci court and picnic baskets made to order so guests can picnic on the grounds, Gervasi will be a great place to spend an afternoon or evening with family or friends. Swaldo and Hicks also plan to host a variety of special public events like art fairs, themed festivals, and farmers’ markets. They hope, in Swaldo’s words, “To become part of the fabric of the community.”
So far, interest in the winery and bistro is running high. A tactful sign, “Open in March,” sits in the driveway, necessitated by the large number of early visitors. Hicks has been documenting the progress at Gervasi on a Facebook page, which now has 649 fans. “We couldn’t be more pleased,” Hicks said, “with the amount of interest.” They already have a number of private events scheduled and weddings booked on site through 2011.
The opening in March will be “low key,” according to Swaldo and Hicks, although reservations are recommended. When the specific date is set, it will be quietly announced on Facebook and on the Gervasi web site, and those doors will open. I can’t wait!
Gervasi Vineyard & Italian Bistro is at 1700 55th Street Northeast in Canton. For further information, go to their Facebook page, web site www.gervasivineyard.com, or call 330-497-1000.